Colourful Crunchy Iceberg and Almond Salad Recipe

Ingredients
4 slices sourdough bread
3 teaspoons extra virgin olive oil
1 garlic clove, halved
1/3 cup whole-egg mayonnaise
1 1/2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
2 anchovies, finely chopped (optional)
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup roughly chopped smoked almonds
1/3 cup chopped fresh flat-leaf parsley leaves

Method
Step 1. Preheat a barbecue chargrill on medium. Brush bread with oil. Chargrill bread for 2 minutes each side or until lightly charred. Rub with garlic. Cut into 2cm pieces.
Step 2. Combine mayonnaise, vinegar, sugar and anchovies (if using) in a medium bowl. Season with salt and pepper.
Step 3. Place the lettuce, capsicum, radish, onion and dressing in a large serving bowl with half the bread, almonds and parsley. Toss to coat. Scatter with remaining bread, almonds and parsley. Serve.